Personal Profile
I am a dedicated, hard-working and experienced professional Chef with a “track record” of both, success and achievement, gained whilst working at high quality restaurants during my career. I am a fluent German (1st language ) and English speaker, I also speak basic Spanish. Interpretation and deliver of both food quality and profit targets through a high level management skill. Now I am looking for a challenging position in a quality environment where development of the kitchen performance will provide a sense of achievement.

Present Employment
Catering Manager, Feb. 2006 ~ present, Clan Donald Visitors Centre, Armadale Castle, Isle of Skye, Scotland	Responsible for day-to-day operations at this busy catering establishment. Including: Management of the Stables Restaurant, Courtyard Càfe and delivery of table-service, dinner and refreshments for large weddings and events (300+).
Previous Employment
Head Chef Apr. 2003 ~ Oct. 2005 Kemps Country House Hotel, East Stoke, Wareham	1 AA Rosette Head Chef Brigade of 3-4 Producing A la Carte and TDH Menu for the 50 seater 1 AA Rosettes restaurant in Modern English Cuisine specialising in Local Seafood. Functions to 100 people sit down plated service. Chasing a second rosette we produce all items in House including Bread Petit Fours and all Stocks and bases.
Head Chef May 2001 ~ Feb. 2003 The Hurtwood Inn Hotel, Peaslake, Surrey	Quality three star Country House Hotel 1 AA Rosette - Head Chef brigade of 4 Develop and improve the menus to a wider variety of European and British Cuisine. Responsible for the stock control, GP, Menu planning and costings and staff training.
Travelling in Asia Jan. 2001 ~ May 2001	Travelling in Asia
Chef Jun. 2000 ~ Jan. 2001	Working in various Hotels throughout Thailand gaining  valuable experience in Asian Cuisine, also assisting Executive Chefs in developing their European Dining Styles.
Head Chef Sep. 1999 ~ May 2000 Waterman’s Lodge Courtyard Hotel, Ballina County, Tipperary, Republic of Ireland	3 Star Manor House Hotel Member of Best Loved Hotels of the World Head Chef Brigade of 3 Managing all aspects of this Fine dining Kitchen towards achieving AA Rosette recognition.
Senior Sous Chef Aug. 1996 ~ Aug. 1999	Le Chevalier Dusseldorf Germany Dusseldorfs Premier stylish Brasserie Senior Sous Chef - Brigade of 10
Senior Chef Mar. 1993 ~ Jul. 1996 Hotel Tiuna Park, Mallorca,Spain	Deluxe Resort Hotel with 120cv Restaurant Senior Chef - Brigade of 7
Chef de Partie Mar. 1991 ~ Mar. 1993 NCL Caribbean Lines, M.S. Seaward	5 * Internationally Renowned Cruise Liner Chef de Partie Working various sections as part of a total brigade of 110 to a very tight timescale to provide a variety of dining options and styles throughout the ship for 1000 passengers. I gained valuable dressed buffet experience in a variety of themed styles.
Professional Training
1980 - 1991	I progressed from a three years apprenticeship learning all the basic skills of all sections of the kitchen working my way up from Commis to senior Chef in a variety of Hotels in Germany.